Heirloom Tomato Salad with Pearl Couscous

 2 cups vegetable stock

1 Tbsp extra-virgin olive oil

1 cup pearl (Israeli) couscous

1/2 cup packed fresh basil leaves

1/4 cu flat-leaf parsley leaves

1 clove garlic, crushed

1 Tbsp chopped fresh oregano

1 Tbsp chopped fresh thyme

1/2 cup pitted green olives (optional)

4 heirloom tomatoes, quartered

15 cherry tomatoes, quartered

1 cucumber, cubed

1/2 small red onion, thinly sliced

1 cup crumbled feta cheese

1/4 cup white balsamic vinegar

1/2 cup extra-virgin olive oil

1 lemon, juiced

1.  Bring the vegetable stock to a simmer in a saucepan over medium heat.  Heat1 Tbsp olive oil in a skillet over medium heat.  Stirring the couscous and cook and stir until golden brown, about 10 minutes.  Stir the toasted couscous into the hot vegetable stock and return to a simmer.  Cover and cook until the stock has been absorbed into the couscous, about 15 minutes.  Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature.

2.  Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped.  Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese.  Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice.  Stir until evenly combined.  Serve.

Serves:10